Sunday, 4 September 2011

THAI LAKSA ( Kenum Chin)

Thai Laksa ( kenum chin ) is available every SATURDAY, RM8.00 per bowl in our restaurant E San Thai Kitchen

Thai Laksa
(Kenum Chin)

Let prepare for the laksa paste first..our measurement is in a big quantity..
you can adjust it to smaller scale.

   1kg fish - fish of your choice..

100gm Red Chilies, 300gm Onion, 200gm Garlic 

bring to boil..put aside

additional ingredient for Thai Laksa paste
50gm Galangal (Lengkuas), 100gm Aromatic Ginger (Temu Kunci),
6 pcs Lemongrass (Serai) 150gm Red Curry Paste

blend all the herbs ingredient, add soup stock &  coconut milk .........

add fish and blend together


in medium hot wok, cook the blended paste..add aromatic ginger, galangal and lemongrass.. stir nicely

add 6 tbsp fish sauce, 4 tbsp chicken seasoning (knorr), and 2 tbsp sugar.
Simmer the mixture until its cook well

 Boil Rice Noodle and Egg..bring to boil

Meanwhile, we prepare garnishing ingredients like cabbage, bean sprouts, mints, long beans..put aside


Rice Noodles ready to serve.....

- Happy Cooking -

No comments:

Post a Comment